Chef Eddy's Peanut Butter Fudge

Products Used
Chef Eddy’s Peanut Butter Fudge



    1. Measure and sift powdered sugar and set aside.
    2. Lightly butter an 8 x 8-inch (or slightly larger) baking pan. Press plastic food wrap onto buttered sides and set aside.
    3. In a saucepan, melt butter, add granulated sugar, milk and vanilla extract and bring to a boil stirring with a wooden or heat resistant spatula. Boil for 2 minutes or until mixture reaches 232°F and remove from heat.
    4. Stir in peanut butter and powdered sugar one at a time. Once combined, stop stirring. Stirring too much could cause graininess. Pour fudge into pan and level evenly.
    5. Allow to cool for at least 2 hours.
    6. Turn pan upside down and remove the plastic. Cut into squares and serve. Store at room temperature. 
    Rate & Review
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    Dec 11, 2013

    Good and Easy! Needs to cook longer though.

    Oops.. there is no Spanish translation to this recipe